How to Make Blackened Steelhead Trout | Fulton Fish Market

See how easy it is to blacken fresh Steelhead Trout! Delicious!

Blackened Steelhead Trout with Remoulade

INGREDIENTS

- For the Fish
- 6 Tablespoons Blackening Seasoning
- 2 Tablespoons Vegetable Oil
- 4 8-oz portions Steelhead Trout

- For the Remoulade
- 1 cup Mayonnaise
- 2 Tablespoons Whole Grain Mustard
- 1 Tablespoon Paprika
- 2 Tablespoons Gherkin Pickles, chopped
- 1 Tablespoon fresh Parsley, chopped

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat until almost smoking. Coat each trout portion well with the blackening seasoning and place the fish into the skillet. Cook for 4 to 5 minutes on each side, or until charred. .

2. For the remoulade, combine the mayonnaise, mustard, paprika, gherkins and parsley in a mixing bowl. Cover with plastic wrap and refrigerate for at least 1 hour.

3. Transfer to a serving dish and serve with the remoulade.

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